Guide to Herbs & Spices
by Donna Thomson
If you're like me, you tend to throw a bit of this in and a bit of that to flavour your meals and don't really know how to make the most of your herb and spice rack. I decided to look into this pressing issue (well it was for me!) to find some suggestions for a range of herbs and spices. Print the information and place on the inside of your pantry or kitchen cupboard for a quick reference guide.
As a guide, here are some of the herbs and spices that work well together...
Bouquet Garnis - basil, bay, oregano, parsley
Herbal - basil, marjoram, rosemary, thyme
Hot - chili peppers, cilantro, cumin, garlic
Pungent - celery, chili peppers, cumin, curry, ginger, black pepper
Spicy - cinnamon, ginger, black pepper, star anise
Sweet - allspice, anise, cinnamon, cloves, nutmeg
HERBS
| Basil | Goes well with tomato-based dishes, sauces, juices and dressings.
Use with oregano on pizzas and in other Italian dishes. Combines well with lemon, garlic and thyme. |
| Bay Leaf | Add 2–3 leaves to flavour tomato sauces, soups, stews and gravies. Remove leaves before serving. |
| Chives | Mild onion flavor.
Goes with eggs, cream sauces, fish, chicken, beef, lamb and vegetable dishes. Mix with cottage cheese. Add to dips made with cream cheese, sour cream or yoghurt. |
| Dill | The seeds are great in potato and carrot salads, sauerkraut, breads, soups, salad dressings, and egg, potato, cabbage and meat dishes.
The leaves are great in vegetable dishes, tofu and tempeh dishes, rice dishes, fish and cottage cheese. |
| Fennel | Add to pizza, spaghetti sauce and all Italian dishes.
Great with fish and seafood sauces. Also use in soups, stews and sweet potatoes. |
| Marjoram | Use with vegetables, meats, soups, sauces, salads and some cheeses.
Add to herb butter. |
| Mint | Great flavouring in candies, chilled fruits, cold beverages, desserts, hot teas and jellies
Make a mint sauce for roast lamb. Peas are nice favoured with mint. |
| Oregano | Great for Italian cooking - goes hand-in-hand with basil.
Use with tomato-based dishes and sauces. |
| Parsley | Mix 1 tbsp into scrambled egg, an omelette, or sprinkle over poached eggs.
Sprinkle over soups and stews for a garnish. Use to flavour soups, vegetables, sauces, dressings and potato dishes. |
| Rosemary | Great for a lamb roast or fish (e.g. Halibut).
Mix with olive oil and toss with potato cubes then bake for Rosemary Potatoes. Can also be used to flavour biscuits, eggs, cheese, jams, wine cups and jellies. |
| Sage | Excellent with pork, sausage and poultry, and often found in stuffings, omelets and chowder.
Use 2 tsp to rub onto chicken before roasting. Use 1 tsp in 1 cup of salad dressing. It is very tasty chopped finely and added to tomato dishes and it goes well with cheese. |
| Tarragon | Add to fish and chicken.
Used in vinegars and salad dressings. Add to salads and sauces. |
| Thyme | Flavour soups, stews, sauces, cheese, stuffings, salad dressings and vegetables. |
SPICES
| Cardamom | Add to cakes, cookies, pastries, breads, curries, custards and punches. |
| Cayenne (capsicum) | Hot spice, though not quite as hot as chili.
Use a little in Mexican dishes and sauces, meats, eggs, stews and curries. |
| Cinnamon | Often used in combination with cloves, nutmeg and allspice to flavor breads, cakes, cookies and other desserts.
Excellent with apples in apple pies for example. Add a bit to your health shakes. |
| Cloves | Stud your Christmas Ham generously before baking.
Add to poaching liquid for pickling vegetables and onions. A traditional flavoring in gingerbread, cookies and other baked goods. Used in curries, chili and tomato sauces, beets, squash, stewed fruits, applesauce and sweet spiced syrups. |
| Ginger | Of course used for gingerbread and ginger snaps.
Mix with soy sauce and scallions or crushed garlic for an excellent dipping sauce for egg rolls or vegetables. |
| Mustard | Used for pickling.
Add ground mustard to sauces, dips, eggs, cheese dishes, tofu and salad dressings. Yellow mustard is milder than brown mustard. |
| Nutmeg | Commony used in cookies, pies and other baked goods e.g. creamed rice, bread-and-butter pudding, etc.
Goes well with cinnamon, cloves and allspice. Add to apple sauce or cheese dishes. Nice to add to health shakes. |
| Paprika (mild capsicum) | Sprinkle over a stir fry for a bit of spice.
Sprinkle over lasagne for colour or flavour. Use in Hungarian goulash, eggs, sauces, cheese, tomato and pasta. |
| Turmeric | Add 1 tsp to curries and Indian dishes for colour and flavour.
Use 1 tsp in pumpkin soup. Good in salad dressings, eggs and rice dishes. |
AROMATIC SEEDS
| Caraway | Has a slight licorice taste.
Use in baked goods, pickles, cheeses, coleslaw, potatoes, cabbage, carrots, green beans, sausage and cucumber salads. |
| Celery Seed | Good for potato salad, coleslaw, egg and tuna salads, lentils and breads. |
| Coriander | Used in baked goods, dairy desserts, puddings, meats, curries and relishes.
Whole seeds are used in sweet pickles, punch and to flavor coffee. |
| Cumin | Season meats to make curries and kebabs.
Use with ground coriander and garam masala for delicious and fragrant casseroles. The seeds of cumin are used for flavouring meat casseroles and lentil soup. Use the whole seed when cooking cabbage or kidney beans. Mix whole seeds into mashed potatoes, bread, biscuits, cakes, pickles and chutnies. |
HERB & SPICE BLENDS
| Bouquet Garni | Celery, parsley, rosemary, thyme and bay leaf. | Usually tied with cheesecloth and simmered in soups, stews, sauces and broths to impart the flavor of fresh herbs. |
| Curry Powder | Turmeric, paprika, fenugreek, coriander, black pepper, cumin, ginger, celery seed, cloves, caraway and cayenne. | Typical of Indian dishes - rice, vegetables, meats, sauces, eggs, soups and dips. |
| Garam Masala | Cardamom, cinnamon, cloves, cumin, black pepper and coriander. | Use with ground cumin and ground coriander for delicious and fragrant casseroles.
Add to lamb kofta balls. An essential ingredient in butter chicken. Fry 1 tbsp with onion for coconut pumpkin soup. |
| Italian Seasoning | Oregano, marjoram, thyme, rosemary, basil and sage. | Adds traditional Italian flavours to tomato sauces, pasta, cheese dishes, pizza and salad dressings. |
| Mexican Seasoning | Chili peppers, garlic, onion, paprika, cumin, celery seed, oregano, red pepper and bay leaf. | Use for flavouring tacos, enchiladas and other Mexican dishes.
Good with cheese dishes, sauces, potatoes and tofu. |